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Small-Batch Potato Salad Recipe

Small-Batch Potato Salad Recipe

Since my kids left home some years ago, I have been relying on smaller-portioned. This recipes conveniently calls for canned potatoes, so I can make it at a moment's notice.—June Schwanz, Saukville, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings

Ingredients

  • 4 bacon strips
  • 1 tablespoon cornstarch
  • 1/3 cup sugar
  • 1/2 cup water
  • 1/4 cup vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (15 ounces) sliced potatoes, drained
  • Minced fresh parsley

Directions

  • 1. In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. Add cornstarch and sugar to drippings; stir until smooth. Add water, vinegar, salt and pepper; cook and stir over medium heat for 3-4 minutes or until thickened and bubbly. Stir in potatoes and bacon. Cook for 2-3 minutes or until heated through. Serve warm or at room temperature. Garnish with parsley. Yield: 2 servings.

Nutritional Facts

1 serving (1/2 cup) equals 479 calories, 26 g fat (10 g saturated fat), 30 mg cholesterol, 1,416 mg sodium, 55 g carbohydrate, 3 g fiber, 5 g protein.